Feb 10 Beef Meatballs and chunky Tomato vodka sauce (GF/SF/DF)

When it comes to meal prepping I think the most important thing to remember is to keep it simple and keep it yummy...oh and make things that are freezable! As I have said before, meal prepping is essential to making sure that you stick with your goals all week long! Tyler and I normally think about and create our dinner schedule on Saturdays and then we like to wake up early and go to the grocery store Sunday mornings before the crowds get up!

When we get home we make sure to prep all of our veggies; peeling, cutting, and roasting if necessary. Then we like to prep any proteins that we can make ahead of time, like these AMAZINGGGG beef meatballs! It makes 60 small 1 inch meatballs and they are perfect for freezing which means another dinner in our future is already done! We also like to make plenty of protein balls for before a workout or middle of the day cravings, and roast a whole chicken to use both the broth and meat. We always make a soup,its easy to freeze if we don't eat it and lastly, our breakfasts which consist of smoothies, chia pudding, omlettatas or "oat"meal...all perfect on the go meals!

Back to these little rays of sunshine. They are delicious and juicy, filled with great flavors from the fresh basil and very lean beef ( the ONLY way I can eat beef products). They are easy to through together in just one bowl and only take minutes to roast. The Vodka sauce is creamy and smooth and absolutely guilt free!

Ingredients:

meatballs:

2 lbs grass feed organic beef

1 chopped white onion

2 tablespoons of chopped basil

2 tablespoons of minced garlic

1 tablespoon Worchester sauce

2 eggs

sauce:

4 plums tomatoes chopped into chunks

2 tablespoons garlic

2 tablespoons chopped onion

1 bundle or ripped basil

3 tablespoons full fat coconut milk

directions:1. make the meatballs by combining all of the ingredients and forming them into 1 inch balls. Place them on a baking sheet and bake for 15 minutes in a preheated oven of 375. Watch as oven temperatures and times do fluctuate!

2. In a sauté pan put in the garlic and chopped onion from the sauce. Sauté in chosen foods avocado oil for a few minutes until translucent. Add in the chunky tomatoes and the ripped basil. Put a lid on top and allow to cook down ( about 10 minutes). Then using your hand immersion blender ( or a regular blender) blend the tomato mixture. Pour back into the pan, add the coconut milk and let simmer for 1 hour.

** meatballs can be frozen for up to 6 months as well as the sauce! Serve over spaghetti squash or your favorite pasta ( Banza anyone???)